Southern Squash Casserole

Ingredients

• 2 pounds yellow squash, sliced 1/4 inch thick
• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
• 1 (8 ounce) container sour cream
• 1 carrot, grated
• 1 yellow onion, chopped
• 1/2 cup butter, melted
• 1 (8 ounce) package cornbread stuffing mix
• 1 teaspoon salt
• 1 1/2 teaspoons black pepper

Instructions

1. Heat oven to 350 degrees F. Lightly grease a 9 x 13 x 2 inch baking dish.
2. Cook sliced squash in boiling water for 7 to 10 minutes; drain well and place in a large mixing bowl.
3. Add cream of chicken soup, sour cream, grated carrot, chopped onion, melted butter and 1/2 of the package of cornbread stuffng mix. Mix gently to combine, and then transfer mixture into prepared baking dish.
4. Top evenly with remaining 1/2 package stuffing mix.
5. Bake, uncovered, for 45 minutes.

Attribution

Recipe and photo used with permission from: Southwest Dairy Farmers